Commis
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Key skills for this role
About the Role
Fairmont The Palm seeks a Commis to assist in kitchen operations, including mise-en-place, food storage, and maintaining hygiene standards. Requires 1-2 years experience in a five-star international chain hotel and completed kitchen apprentice training.
Key Skills for This Role
Responsibilities
- Organize shifting in the section with regard to mise en place production and its service
- Take orders from Chef de Partie and carry them out correctly
- Complete daily checklist regarding mise en place and food storage
- Write daily wine, dry store, food requisitions and kitchen transfers for approval
- Maintain good colleague relations and motivate colleagues
- Work to specifications regarding portion size, quantity and quality as per recipe index
- Attend daily meeting with Chef de Cuisine and other meetings as requested
- Check main information board for changes in Banquets or other information
- Report any problems regarding failure of machinery and small equipment to Chef de Cuisine
- Pass all information to the next shift about functions
- Maintain Hygiene and HACCP records in accordance with regulations
Requirements
- Completed kitchen apprentice or chefs training courses for at least one year
- At least 1 or 2 years in a five star international chain hotel
- Should understand how to read recipes and have good knowledge of cooking
- Good communication skills
Full Job Posting
Company Description
- Fairmont The Palm is a luxury, world class resort located on the iconic Palm Jumeirah Island in Dubai. Features 391 guest rooms, 11 food and beverage outlets, pool, beach, health club, spa, and kids' club.
Job Description
- Organizes together with the Chef de Partie shifting in the section with regard to mise en place production and its service
- Takes orders from his/her Chef de Partie and carry them out in the correct manner
- Is responsible for completing the daily checklist regarding mise en place and food storage
- Together with his/her Chef de Partie writes daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/ Sous Chef
- Maintains good colleagues relations and motivate colleagues
- Works to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index
- Attends daily meeting with the Chef de Cuisine and other meetings as requested by the Executive Chef/ Sous Chef
- Checks the main information board regarding changes in any Banquets or other information regarding the organization
- Reports any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure necessary work has been carried out
- Passes all information to the next shift about functions
- Maintains the Hygiene and HACCP records in accordance to the regulations
- Other tasks as assigned.
Qualifications
- Completed kitchen apprentice or chefs training courses for at least one year
- At least 1 or 2 years in a five start international chain hotel
- Should understand how to read recipes and a good knowledge of cooking
- Good communication skills
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